Shredded Chicken and Rice

When I first started to cook in my early 20’s (yeah I was a bit late to the game) I always avoided cooking arroz con pollo. The rice was always mushy, the chicken undercooked, the rice over cooked, burned, you name it. So my trick (which I thought was genius) was to buy a cooked chicken, cook some yellow rice, and put it all together.

Nowadays I can make a mean arroz con pollo from scratch, bone in and all. I just had to master it. However, I think this is a great cheat recipe. It’s delicious and very simple to prepare.